November 2, 2019
My foodie friend Val and I traveled a couple of hours south a few weeks ago especially to get a sourdough bread from a chef who offers them at the local market. The bread was so outstandingly good that I made a few tartines with it, topping it with roasted peppers, figs and gorgonzola, beautiful ricotta and a couple of more toppings. The only one that got photographed was this breakfast tartine with scramble... View Article
October 20, 2014
You may have noticed that I am a tartine fan. If it’s on bread, I love it. Tartine is simply a slice of grilled bread with a topping and you can find a few of the tartines I have posted here. I mentioned in another post that Holt’s Cafe in Toronto has some lovely tartines on their menu made with Poilane breads from Paris and whenever I am in Toronto I go to Holt’s for one of... View Article
October 1, 2014
Just in case you think I am holed up in here and cook-photograph-write and never go out, that’s almost but not always the case. Yesterday my foodie friend Val and I went on a foodie excursion south of here and had a blast. We call these the “two foodies and a hummer” excursions and we do them quite often. We stopped for coffee and pastries at Bliss Bakery in Peachland, photographed golden delicious apple harvest at... View Article
May 2, 2012
Tartine is a French way of saying open face sandwiches. “shall I make you a tartine” is so much more alluring than “shall I make you an open face sandwich”, is it not? Don’t they understand romance? Tartines look so beautiful and are flavourful and satisfying. When making tartines I prefer to use Poilane bread if possible, imported from France, or another good quality country loaf, home made or from a good bakery. Poilane is... View Article
April 13, 2012
I make this bean spread often as an appetizer to spoon onto small crostini. Here I use it to top grilled bread for a lunch or a light supper. Serve accompanied by a small salad with crisp vinaigrette. For a vegan version leave the pecorino out. Ingredients: Long slices of country bread Olive oil Parmesan or pecorino, shaved or chopped roasted peppers Purple basil Bean spread: 4 tablespoons olive oil 1 small... View Article
April 13, 2012
For this tartine I roast the fennel first and then pile it on a long slice of Poilane bread between layers of crumbled goat cheese. I then bake it in the oven for a few minutes to lightly melt the cheese and warm up the tartine. The fennel can be roasted a few hours in advance and kept at room temperature until you are ready to proceed. Save some fennel fronds for garnish, or use... View Article
